List all recipes for: Chard
Chard Gratin
Use any chard for this gratin, rainbow, yellow or any other color
1 pound chard, stems thinly sliced
1 cup fresh breadcrumbs
4 tablespoons butter, melted and divided
1 yellow onion, cut in 1/2 inch dice
1 clove garlic, minced
Salt and pepper to taste
2 teaspoons flour
1/2 cup milk
1/4 teaspoon grated nutmeg
1/4 cup freshly grated Parmigiano-Reggiano cheese
Heat oven to 350 degrees. Bring a large pot of water to a boil, add 2 teaspoons salt and the chard slices. Cook for 2 minutes, then add the chard leaves and cook 3 minutes. Drain and cool. Squeeze out the excess liquid from the chard and coarsely chop the leaves. Toss the breadcrumbs with 2 tablespoons butter, spread on a rimmed baking sheet and bake until lightly brown, about 8 minutes. Stir to recombine twice during the 8 minutes. In a large sauté pan over medium high heat, warm 2 tablespoons butter. Add the onion and sauté until soft, about 4 minutes. Add the garlic and continue to cook for 1 minute. Sprinkle with flour, nutmeg, salt and pepper. Stir and cook for 1 minute. Whisk in the milk, thoroughly combine and continue to cook until mixture is thick, about 5 minutes. Stir in the drained chard and heat through. Spread chard mixture into a small, buttered baking dish. Sprinkle evenly with breadcrumbs and cheese. Bake until golden and bubbling, about 20 minutes.
Chard with Balsamic Brown Butter
3 tablespoons unsalted butter
2 tablespoons good balsamic vinegar
1 bunch chard, stems sliced and leaves coarsely chopped
1 tablespoon salt
Bring a pot of water to a boil. Melt butter in a small skillet over high heat. Let it cook until the white solids sink to the bottom of the pan and turn a light brown, about 5 minutes. Stir in the vinegar and cook for 30 seconds. Remove pan from heat. Add chard and salt to the boiling water. Cook for about 2 minutes. Remove chard and drain well in a colander. While still hot, place in a serving bowl and pour balsamic butter over chard.
Chard-Tomato Pasta
1 bunch chard, cleaned, stems removed, and leaves very roughly chopped (can be in fairly large pieces), slice stems in about ½ inch slices
olive oil
3 large garlic cloves, peeled and chopped
4-5 medium sized ripe tomatoes, chopped
fresh or dried pasta
splash of white wine or squeeze of lemon
salt and pepper
Note: have tongs or other utensil to fish cooked chard out of the water so you can boil the pasta in the same water and save a little pasta water for the final dish.... Or better yet, use a strainer insert.
Chard/Onion Sauté
Serves 4
3 ounces pancetta, cut in 1/2 inch dice
2 tablespoons olive oil
1 yellow onion, cut in 1/2 inch dice
2 garlic cloves, minced
1 large bunch (about 12 ounces) of chard, stems cut in 1/2 inch slices, leaves stacked and rolled cigar style and cut into 1/2 inch wide strips
Salt and pepper to taste
2 tablespoons balsamic vinegar
Heat oil over medium high heat in a large, wide skillet and add pancetta, cook and stir for 5 minutes. Add onion and continue cooking until onion is soft, 5 minutes. Add garlic and cook 1 minute. Add chard ribs and continue cooking for 3 minutes. Add chard leaves and salt and pepper, cook and stir occasionally until the leaves are tender, about 10 minutes. Sprinkle with the vinegar. Taste and adjust seasoning, adding more vinegar or salt and pepper as needed.
Lemony Swiss Chard
1 tablespoon olive oil
about ¾ pound chard, stalks cut into 1 inch pieces and leaves roughly torn (keep stems and leaves separate)
Sea salt and black pepper
2 to 3 teaspoons fresh lemon juice
In a large skillet, heat oil over medium heat. Add chard stalks and cook, tossing, until tender crisp, about 4 to 6 minutes. Add as many chard leaves to skillet as will fit, adding more as room becomes available. Season with salt and pepper. Cook, tossing occasionally until stalks are tender, about 4 to 6 minutes more. Turn heat to high and let any liquid evaporate, remove from heat and season with salt, pepper and lemon juice. This is also good sprinkled with feta right before serving.
Pasta and Chickpeas with Chard
5 cups chicken stock
1 onion diced
2 garlic cloves, minced
4 slices bacon, cut crosswise in to ½ pieces
2 cups cooked chick peas with 1 cup cooking liquid
salt and pepper to taste
¾ cup tube shaped pasta
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 cups baby chard, leaves coarsely chopped, stems sliced into ½ inch pieces
Grated Parmesan to taste
In a large soup pot, heat over medium heat, ¼ cup of the chicken stock. Add onions and sauté until soft and translucent, about 10 minutes. Add more stock if mixture gets dry. Add garlic and cook 1 minute. Add all remaining stock and bring to a boil.
Meanwhile, fry bacon until browned and crispy. Drain on paper towels. Add to the stock along with the chickpeas and their cooking liquid. Bring to a boil, then simmer for 10 minutes. Add salt and pepper to taste, then add pasta dn cook for 5 minutes. Add parsley, basil and chard and cook for 5 to 7 minutes or just until the pasta is al dente and chard is tender.
Taste and adjust seasoning. Serve hot with gratings of cheese.
Swiss Chard and Goat Cheese Quiche
Swiss Chard and Goat Cheese Quiche
1 unbaked 9 inch pie crust (use your favorite recipe)
2 tablespoons butter
1 large leek, washed and thinly sliced
1 bunch Swiss chard, washed, dried and roughly chopped
2 cups milk
2 egg yolks
3 whole eggs
1/2 teaspoon salt
Pinch of black pepper
Pinch of nutmeg
4 ounces grated Swiss cheese (or gruyere or Emmenthal)
4 ounces goat cheese
Line a 9 inch pie plate with the pastry and refrigerate. Preheat the oven to 350 degrees. Melt the butter in a large pan over medium heat. Sauté the leeks until well softened, but not brown, about 10 minutes. Remove to a plate and add the chard to the pan and cook, stirring until welted and tender, about 10 minutes. Remove to a colander and press to remove all the water possible. In a large bowl, mix together the milk, eggs, salt, pepper and nutmeg. Whisk to combine. Remove the pie plate from the refrigerator and scatter the cheese over the bottom of the crust. Scatter the sautéed leeks and chard evenly over the cheese. Break the goat cheese into bits and scatter them over the top. Remix the milk mixture and pour over the chard. Shave a few thin slices of butter and scatter over the top. Carefully place the quiche in the oven, sitting on a rimmed baking pan to collect any spillage, and bake about an hour or until the edges are firm and the center is still somewhat soft. Using a pot holder, jiggle the pan a bit and watch to see what the center does! Let quiche sit for a few minutes to firm up before cutting into wedges.
White Bean, Chard and Farro Stew
1 pound pork shoulder, chopped into 1 inch pieces
Salt and pepper
2 tablespoons olive oil
1 large onion chopped
2 stalks celery, chopped
5 carrots, peeled and chopped
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon tomato paste
1 1/2 cups dry white wine
8 cups chicken stock
1/2 cup farro
1 cup white beans, soaked overnight
1 bunch chard, chopped into 1 inch pieces
1/2 cup chopped fresh parsley
Grated Parmesan cheese and olive oil for serving
Pour 1 tablespoon in a large, heavy pot and warm over medium high heat. Season the pork pieces with salt and pepper. Add the pork and cook until browned on all sides. Transfer meat to a plate and set aside. Add the remaining tablespoon of oil to the pan and add the onion, celery and carrots. Cook, stirring occasionally for 10 minutes, scraping any browned bits off the bottom of the pan. Add garlic, thyme, rosemary and tomato paste, season with salt and pepper and stir for a minute or two. Add the white wine and cook for 3 minutes. Add the stock and bring to a simmer. Add the farro, beans, chard and pork and cook at a bare simmer, covered until the beans and pork are tender, about 2-3 hours. Stir in the parsley and adjust seasoning. Ladle into soup bowls and sprinkle with cheese and drizzle with some olive oil. Serve with good rustic bread.
Wilted Swiss Chard with Garlic, Lemon and Parmesan
This is wonderful served with grilled meats or fish. Beet greens are a fabulous substitute
4 large garlic cloves
1.5 pounds Swiss chard
1/4 cup extra virgin olive oil
3 flat anchovy fillets
1 tablespoon fresh lemon juice
1/2 cup grated parmesan
Thinly slice garlic. Cut Swiss chard leaves from stems and center ribs, then cut leaves and stems into 2 inch pieces, keeping leaves and stems separate. Heat oil in a heavy medium size pot over medium high heat until it shimmers, then sauté garlic until golden, about 45 seconds. Transfer garlic to a plate, using a slotted spoon. Add anchovies to oil in the skill and cook, stirring constantly until anchovies break down, about 30 seconds. Add chard stems and cook, stirring frequently, until stems begin to soften, about 5 minutes. Stir garlic into chard, add the lemon juice, cheese and 1/4 teaspoon each of salt and pepper. Mix gently and serve.
